8 oz pasta (preferably spinach)
2 tbsp softened margarine
1/2 cup pine nuts
1 sm onion, chopped (1/4 cup)
3/4 cup ricotta cheese (part skim)
2 tbsp chopped fresh parsley
1 tbsp tarragon
1 tbsp lemon juice
1/2 tsp grated lemon rind
1/2 tsp pepper
1 dash ground pepper
A Recipe for
Pasta With Herbed Ricotta & Pine Nuts
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This Recipe for Pasta With Herbed Ricotta & Pine Nuts is one of thousands in the Recipes-to-go Cheese Cookbook.
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This is a recipe for Pasta With Herbed Ricotta & Pine Nuts from the recipe cookbook of Recipes-to-go (Cheese)
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GARNISH: halved cherry tomatoes, parsley sprigs, sweet red pepper
strips, steamed asparagus spears, or sauteed mushroom caps dusted
with paprika. Boil a large pot of warer; cook pasta until al dente.
While pasta is cooking, in a small skillet, melt margarine. Add pine
nuts and onion, stirring occasionally over medium heat for about 5
minutes, until pine nuts are lightly browned and onion is softened.
Set aside. In a small bowl, beat cheese with remaining ingredients.
Stir in pine nuts and onion. When pasta is done, drain well; toss
with sauce. Top with freshly ground pepper and garnishes. VARIATIONS:
~ substitute raw cashews for pine nuts ~ substitute basil for
tarragon ~ add 1/2 c chopped, cooked spinach to ricotta-sauce mixture
Serves: 4
Pasta With Herbed Ricotta & Pine Nuts Recipe brought to you by Recipes To-Go